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Bedlam Hour

@bedlamhourofficial

4 days ago
Co Creator: myrtlebeachscene_makesascene rivermonsterrecords myrtlebeachshows fortytwo42official
Photo by Bedlam Hour on November 01, 2026. May be an image of microphone, concert and text.
Photo by Bedlam Hour on November 01, 2026. May be an image of lighting, tambourine, drum, drumstick and text.
Photo by Bedlam Hour on November 01, 2026. May be an image of guitar and text.
Photo by Bedlam Hour on November 01, 2026. May be an image of guitar and text.
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Posted On: November 1st 2026, 12:27 pm
Tagged Users:
@rivermonsterrecords
rivermonsterrecords
@missing.fink.records
missing.fink.records
@myrtlebeachshows
myrtlebeachshows
@fortytwo42official
fortytwo42official
@myrtlebeachscene_makesascene
myrtlebeachscene_makesascene
THANK YOU, MYRTLE BEACH! BEDLAM FEST III was the best of what hardcore represents: Community, Generosity, and Fun!! A special thanks to the 115 people who attended to celebrate Halloween! You guys donated over 100 warm clothing items and raised $404 for charity to help our neighbors going through tough times! Thank you, @myrtlebeachshows for promoting us, Breezie @breeziesparkles and Tanner from @myrtlebeachscene_makesascene for the wonderful costume contest, @freshbrewedch for opening your space for us, and all the artists: @bedlamhourofficial @wargod2025 @fortytwo42official @eaten_by_crows @caucasiandebrisroom3 LOTS of posts coming featuring these fine folks! #PMA #SCHC #bedlamfestiii #OpenHeartOpenMindOpenEyes #NeverEnd @rivermonsterrecords @missing.fink.records
Comments (4)
myrtlebeachscene_makesascene 4 days ago

myrtlebeachscene_makesascene

Thank you for letting me run a costume contest! Had a amazing time 🙌

josh_dash42 4 days ago

josh_dash42

🔥🔥🔥Amazing night!!!

andrewzeldin9 4 days ago

andrewzeldin9

What a night! Great to hang with so many wonderful people!

faisal2262023 4 days ago

faisal2262023

U guys rule!!!!

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Golbari style Mutton kosha as promised ✨ Ingredients List For Marination (Overnight) * Mutton: 1.5 kg * Curd: 200 gm * Onion paste: from 1 med size or 1/2 cup * Ginger paste: 1.5 tbsp heaped * Garlic paste: 1 tbsp + 1/3 rd tbsp * ⁠Green chilli paste: 5-6 ( adjust to taste) * Turmeric powder: 1/2 tsp * Red chilli powder: 1 tsp * ⁠Mustard oil: 50 ml Gravy: • Mustard Oil: 50 ml • ⁠Whole spices: 5 green cardamom, 4 cloves, 1 inch cinnamon stick, 2 black cardamom, 4 bay leaf, 2 dry red chillies • ⁠Chopped onions: 1 cup • ⁠Salt: As needed • ⁠Sugar: 1/2 tsp * Cumin powder: 1 tsp * Coriander powder: 1.5 tsp * Kashmiri red chilli powder: 1 tsp * ⁠Nutmeg: 1/4 th tsp * besan or roasted gram flour: 1.5 tbsp * Tea liquor: boil 1 teaspoon tea until it darkens then strain it and use it as mentioned * Hot water: As needed * Gorom Moshla: 1 tsp (towards the end) I used Sunrise Pure gorom moshla. Cooking Method 1. Marinate: Mix the mutton with curd, onion paste, ginger-garlic paste, green chilli paste, turmeric, red chilli powder and 50 ml mustard oil. Cover and refrigerate overnight. 2. Prepare the tea liquor: Boil 1 tbsp tea until the liquor turns dark. Strain and keep aside. 3. Caramelise the onions: Heat 50 ml mustard oil in a heavy-bottomed, preferably cast-iron karahi. Add all the whole spices, followed by chopped onions, salt and sugar. Cook slowly, adding splashes of water to caramelise the onions without turning them into beresta. 4. Cook the mutton: Add the marinated mutton and stir on high heat for 7 minutes. Cover and cook on low to medium heat until it releases moisture. Uncover and cook until the moisture reduces and oil separates. 5. Add spices: Mix in cumin powder, coriander powder, Kashmiri red chilli powder, nutmeg and sattu. Cook briefly, then add the dark tea liquor. 6. Slow-cook: Add hot water as needed and cook until the mutton is tender and the gravy turns thick and dark. Alternatively, pressure-cook the mutton at this stage, then reduce the gravy in the karahi. 7. Finish and serve: Add 1 tsp garam masala and a dollop of ghee. Serve hot with parotta, imli chutney and sliced onions.
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